Sourdough Pumpkin Bread
This well-known bread gets a dose of tang and the benefit of fermentation with the addition of a sourdough starter. Still just barely sweetened and filled with pumpkin pie spice, it is a tasty bread that can be served throughout the fall.
1⅓ cups fresh sourdough starter
1 cup pumpkin puree
⅔ cup milk
2⅔ cups flour
½ cup melted butter
½ cup honey, warmed to a pourable consistency
1 jumbo egg
⅔ teaspoon salt
2 teaspoons pumpkin pie spice
¾ teaspoon baking soda
¾ tablespoon baking powder
In a large bowl, beat together sourdough starter, pumpkin, milk, and flour. Cover and ferment in a warm place for 12-24 hours.
Preheat oven to 325°F.
When ready to bake, beat together melted butter, egg, and honey in a small bowl.
In a separate small bowl, whisk together salt, pumpkin pie spice, baking soda, and baking powder.
Mix butter mixture into sourdough batter until mostly combined. Sprinkle dry ingredients over the dough and stir in until just combined.
Pour into buttered large loaf pan. Bake 60 minutes or until uniformly firm on top and a toothpick inserted into the center comes out clean.
Cool completely before slicing.
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